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Prep 25min
Total2hr20min
Servings30
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Ingredients
Cookies
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2
cup butter, softened
1
egg
2
tablespoons Gold Medal™ all-purpose flour
1
teaspoon almond extract
1 1/2
teaspoons milk
3/4
cup sliced almonds
Almond Glaze
1
cup powdered sugar
1/4
teaspoon almond extract
5
to 6 teaspoons milk
3
tablespoons sliced almonds
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Steps
1
Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper; spray with cooking spray. In large bowl, mix cookie mix, softened butter, egg, flour and 1 teaspoon almond extract until dough forms.
2
Divide dough into 3 pieces. Place 2 dough pieces on first cookie sheet. Press each piece into 12x2 1/2-inch rectangle, leaving 4 inches between rectangles. Place remaining piece of dough on second cookie sheet, and repeat shaping.
3
Brush each rectangle with 1/2 teaspoon milk; sprinkle with 1/4 cup almonds. Press almonds lightly into tops of dough.
4
Bake one cookie sheet at a time 10 to 12 minutes or until edges are golden brown (center will look soft). Cool 1 minute. Using sharp knife, cut each log into 1-inch diagonal slices, making sure to cut completely through almond slices while cutting. Remove from cookie sheet to cooling rack, leaving slices on parchment paper. Cool completely, about 30 minutes.
5
In small bowl, stir powdered sugar, 1/4 teaspoon almond extract and 5 to 6 teaspoons milk until desired consistency. Drizzle over cookies; sprinkle 3 tablespoons almonds over tops. Let stand about 1 hour or until glaze is set. Store loosely covered at room temperature up to 2 days.
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Toast the almond slices for a nuttier almond flavor. Toast nuts in shallow pan in 350°F oven 5 to 10 minutes, stirring occasionally, until golden brown.
Large cookie sheets are used in this recipe to give the cookie dough logs enough room to spread during baking. No large cookie sheets? Use a standard cookie sheet, and bake 1 dough rectangle at a time.
Having a kitchen ruler is very helpful when a recipe calls for dough measurements.
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